I did this Brazillian brisket at 250F / 275F – 120c / 135c until it looked and felt right in regards to feeling rendered and jiggly but not dry on the external.
Wrapped in butcher paper until it probed like butter, then it’s done.
Rested for 2hrs but can rest for longer!
PLEASE SEE THE HOW TO TRIM A BRISKET VIDEO IN THE LINK AT THE END OF THE VIDEO.
To buy the same brisket in the 🇬🇧 go to
To buy the Franklin Barbecue rubs / charcoal and much more here in the 🇬🇧 go to.
#brothersofthegrill
#YouJustCantGoWrong
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